Sicilian Fig Cookies

Sicilian Fig Cookies

13 Reviews 1 Pic
Letricia
Recipe by  Letricia

“A delicious fig-filled pastry. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnuts.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 dozen

Directions

  1. To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
  2. To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside.
  3. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  4. Remove dough from refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface. Brush top inch of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with remaining sections of dough.
  5. Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

Share It

Reviews (13)

Rate This Recipe
cookin
86

cookin

I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flatten, and freeze/refrigerate. When you are ready to make the cookies, slice open the sides of the baggie, and cut strips of filling with a long straight knife. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter.

BELLE975
50

BELLE975

Very tasty. I was trying to replicate a family favorite with this recipe and although it wasn't the same I have to say I think it was better. The rum gave it a nice kick and my husband ate the whole batch in 2 days!! I tried various ways of "stuffing" the cookie and found doing it as a pinwheel was the best (looks pretty too!). Roll out a rectangle of dough, spread fig mix over entire rectangle, roll into a log, put in fridge for 30 min, slice into 1/4" cookies. Bake at 400 until golden brown.

lakelady
15

lakelady

These cookies were so excellent, and a sweet reminder of my childhood. While not exacty as my grandmother made them, I think these were better! :

More Reviews

Similar Recipes

Italian Anisette Cookies
(87)

Italian Anisette Cookies

Fresh Fig Cookies
(85)

Fresh Fig Cookies

Kathy's Italian Cookies
(33)

Kathy's Italian Cookies

Italian Fig Cookies I
(19)

Italian Fig Cookies I

Italian Fig Cookies II
(17)

Italian Fig Cookies II

Fig Cookies
(9)

Fig Cookies

Nutrition

Amount Per Serving (72 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Italian Fig Cookies II

>

next recipe:

Fresh Fig Cookies